These Freezer-Friendly Breakfast Taquitos are the ultimate make-ahead breakfast for busy mornings, with scrambled eggs and breakfast sausage.
Ingredients and substitutions
- Olive oil – swap out for another neutral cooking oil like canola or avocado oil.
- Breakfast sausages – use chicken or turkey breakfast sausage to cut down on the calories. You can also scramble pork sausage with the casing removed.
- Eggs – scrambled tofu is a good vegan option.
- Sweet potato – swap out for another veggie of your choice like mushrooms, broccoli, zucchini, green onions or spinach.
- Red onion – white or yellow onion can also be used but will have a milder flavour.
- Bell pepper – use any colour bell pepper of your choice.
- Cilantro – leave this out if you’re not a fan of cilantro.
- Corn tortillas – small size flour tortillas will also work.
How to make breakfast taquitos
- Cook the breakfast sausage.
- Sauté the veggies.
- Scramble the eggs.
- Assemble your taquitos.
- Bake then serve!
More taquito filling ideas
These taquitos are super customizable. You can switch up the recipe to include any veggies you have kicking around the fridge and customize the ingredients to your liking or dietary preferences.
Here are some more delicious taquito filling ideas:
- Scrambled tofu
- Chicken or turkey breakfast sausage
- Larger sausages with the casing removed and scrambled
- Mushrooms
- Broccoli
- Zucchini
- Green onions
- Spinach
- Cheddar or Tex Mex cheese
Frequently Asked Questions
Taquitos are essentially rolled tacos. You’re adding all your favourite taco fillings to a corn tortilla, then rolling them up and cooking then. This recipe is healthier than your traditional taquitos because you’re baking them instead of deep frying them.
These breakfast taquitos are made with breakfast sausages, eggs, sweet potato, red onion, bell pepper, cilantro and corn tortillas. You can mix up the ingredients according to what you have on hand or what you’re craving, but the basic ingredients for taquitos include meat and veggies wrapped and rolled in corn tortillas.
This recipe has 201 calories per serving, so it’s a great low-calorie breakfast idea.
Storing and reheating
These breakfast taquitos are great for morning meal prep and will last in the fridge for up to 5 days. I like to wrap them in plastic wrap or place them in meal prep bowls all bunched together so they don’t lose their shape.
You can reheat a couple at a time in the microwave for 1 to 2 minutes, or reheat a bunch of them in the oven for 10 to 15 minutes at 350° Fahrenheit. Reheating them in the oven is recommended as that way, they’ll stay nice and crispy!
Freezing this recipe
You will definitely want to wrap each breakfast taquito in plastic wrap before freezing. Place them in a large Ziploc bag and freeze them for up to 3 months! You can reheat right from frozen or let them defrost in the fridge overnight first.
Wanna Learn How To Meal Prep?
My meal planning service, Dinner Prep Pro, removes the guesswork and helps you get dinner on the table in 15-20 minutes each night. My meal prep checklists only take 1 hour each week!
More freezer-friendly breakfast recipes
Meal prep tools for this recipe
- You can order some corn tortillas online or find them in the ethnic foods/bakery section of your local grocery store.
- Grab some glass meal prep bowls if you plan on packing these taquitos up for lunch!
- And of course I get all my breakfast sausages from Butcher Box!
Freezer-Friendly Breakfast Taquitos {Meal Prep}
Ingredients
- 3 tbsp olive oil, divided
- 20 breakfast sausages (turkey or pork)
- 10 eggs
- 1 small sweet potato, diced
- 1 small red onion, sliced
- 1 red and/or green bell pepper, sliced
- 1/2 cup chopped cilantro
- 20 corn tortillas
Instructions
- Heat 1 tbsp olive oil in large frying pan over med-high heat, then cook breakfast sausages for about 10min until cooked through.
- Wipe pan clean, then heat remaining 1 tbsp olive oil in same skillet on med-high heat. Saute sweet potato with a pinch of salt for 10 min. Add in peppers and onions, sauteing for another 5 min. Remove from heat and transfer to a large bowl. Wipe pan clean with paper towel.
- Mix eggs together in a large bowl, seasoning with salt & pepper to taste, then heat 1 tbsp olive oil in the same pan as was previously used for veggies and sausage over med-low heat. Add eggs and scramble, cooking about 3-4 min until cooked through. Remove from heat immediately, transferring to a bowl.
- Preheat oven to 350 F. Assemble corn tortillas on two baking sheets. Add some scrambled eggs, one sausage, a little bit of veggie mixture and some fresh cilantro to each tortilla, then roll up into a mini wrap. Place open side face down on baking sheet. Repeat until all taquitos are prepared.
- Bake for 5 min in the oven. Serve and enjoy!
- STORING & REHEATING: Let taquitos cool, then wrap each one in plastic wrap before freezing. They will also last in the fridge for 5 days. Reheat three at a time as a serving, microwaving for 3-4 minutes if frozen or 1-2 min if refrigerated.
Comments & Reviews
Kelci says
These are delicious! I added some garlic also. However, I could not get the tortillas to hold. The only way they’d stay closed, or not rip, was to barely fill the tortilla. I ended up just making quesadillas out of these in the oven 🙂
Stacy Heavican says
Lol- please disregard my last comment. I just read step 5 which answers all of my questions!
Anyway, thank you for this idea and recipe! I think it’s going to be a good fit for my family.
Taylor Stinson says
So happy the recipe answered your questions Stacy – let me know what you think when you make them!! 🙂
Stacy Heavican says
Hi! These look yummy and seem to satisfy my various family members diet restrictions (GF, dairy free, etc.). So I am excited to make a big batch! I have one area where I am confused though- is the turkey sausage the only part that is freezer friendly? Or can the turkey and eggs wrapped in a corn tortilla be frozen? I’m assuming the various toppings are all added when serving. Also, if doing weekly prep and not freezing, do you think they would last about 4 days in the fridge assembled (sans toppings)?
Chad McLendon says
How long do you keep these in the freezer before eating?
Taylor Stinson says
Hey Chad! They will usually last about 2-3 months in the freezer 🙂
Stephanie says
What is the calorie count per serving??
Taylor Stinson says
Hi Stephanie! I just updated it here for you 🙂 Some of my older recipes like this one are missing nutrition info since I only recently started including it! If you have two of these taquitos, you’re looking at 391 calories & 30g of protein!
A Mitchell says
These taquitos are delicious! The sweet potato is a lovely addition. I will say with the chopping, mixing, and cooking, it took me probably twice as long as the 40 minute estimation. Perhaps I’ll chop or mix in advance next time, then follow the rest of the instructions. Also, the corn tortillas I bought began to rip as I rolled. So I’ll have to experiment with a better tortilla or might try the flour/corn mix at HEB. We reheated our in a small toaster oven to keep it crisp. Thanks for the recipe!
Taylor Stinson says
I’m so happy to hear you liked these!!! 🙂 I know, the corn tortillas can be a bit finicky, especially if you freeze and thaw them before using like I usually do (I just to extra cheese to hold them together when this is the case haha)
Kelley aroura says
Looking to try these this weekend! Cold tortillas always rip, place them in the microwave for 10-15 seconds. If they are warm they tend to stretch a bit instead of rip. Only drawback is you can only heat 2 at a time or they all stick together!